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Fungal biotechnology in agricultural, food and environmental applications/ edited by Dilip K. Arora.

Contributor(s): edited by Arora, Dilip KMaterial type: Text

TextPublication details: New York: Marcel Dekker, 2004Edition: 1st edDescription: xii, 509 p. : ill. ; 26 cmISBN: 9780824747701Subject(s): Fungi -- Biotechnology | Fungi in Agriculture | Fungi -- EologyDDC classification: 589.2

Contents:

I Agricultural biotechnology 1 Biotechnological approaches in plant protection: achievement, new initiatives, and prospects 2 Chemical identification of fungi - metabolite profiling and metabolomics 3 Isozyme analysis in fungal taxonomy, genetics and population biology 4 Molecular methods for identification of plant pathogenic fungi 5 The application of molecular markers in the epidemiology of plant pathogenic fungi 6 Molecular biology in the control of mycotoxigenic fungi 7 Biotechnological potential of entomopathogenic fungi 8 Biotechnological potential of ergot alkaloids 9 Fungi as plant growth promoter and disease suppressor 10 Challenges and strategies for development of mycoherbicides 11 Biofungicides 12 Molecular biology of biocontrol trichoderma 13 The biological control agent trichoderma from fundamentals to applications 14 Biological control fungal diseases of vegetables control with fungi and yeasts 15 Control of postharvest diseases of fruits using microbes 16 Arbuscular mycorrhizal fungi in plant disease control 17 Commercialization of arbuscular mycorrhizal biofertilizer 18 Control of nematodes by fungi II Food and feeds 19 Fungi in food technology: an overview 20 Fungi in fermented foods 21 Production of edible fungi 22 Mycoprotein and related microbial protein products 23 Genetic variability of yeasts in wine fermentation 24 Yeast in the dairy industy 25 Flavours and aroma 26 Antifungal food additives 27 Molecular detection of fungi in foods and feeds 28 The role of spoilage fungi in seed deterioration 29 Mycotoxins 30 Genetics and biochemistry of toxin synthesis III Environmental biotechnology 31 Cellulose degradation by fungi 32 The importance of wood-decay fungi in forest ecosystems 33 The biodegradation of lignocellulose by white rot fungi 34 Biomineralization of heavy metals 35 Decolouration of industrial wastes and degradation of dye water 36 Bioconversion of distillery waste 37 Degradation of hydrocarbons by yeasts and filamentous fungi 38 Biodegradation of azo dyes by fungi 39 Fungal degradation of explosives 40 Restoration of mycorrhizae in disturbed arid ecosystems

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Holdings
Item type	Current library	Call number	Status	Notes	Date due	Barcode	Item holds
General Books Science Library	Science Library, Sikkim University Science Library General Section	589.2 ARO/F (Browse shelf(Opens below))	Available	Books For SU Science Library		P01174

Total holds: 0

I Agricultural biotechnology

1 Biotechnological approaches in plant protection: achievement, new initiatives, and prospects
2 Chemical identification of fungi - metabolite profiling and metabolomics
3 Isozyme analysis in fungal taxonomy, genetics and population biology
4 Molecular methods for identification of plant pathogenic fungi
5 The application of molecular markers in the epidemiology of plant pathogenic fungi
6 Molecular biology in the control of mycotoxigenic fungi
7 Biotechnological potential of entomopathogenic fungi
8 Biotechnological potential of ergot alkaloids
9 Fungi as plant growth promoter and disease suppressor
10 Challenges and strategies for development of mycoherbicides
11 Biofungicides
12 Molecular biology of biocontrol trichoderma
13 The biological control agent trichoderma from fundamentals to applications
14 Biological control fungal diseases of vegetables control with fungi and yeasts
15 Control of postharvest diseases of fruits using microbes
16 Arbuscular mycorrhizal fungi in plant disease control
17 Commercialization of arbuscular mycorrhizal biofertilizer
18 Control of nematodes by fungi

II Food and feeds

19 Fungi in food technology: an overview
20 Fungi in fermented foods
21 Production of edible fungi
22 Mycoprotein and related microbial protein products
23 Genetic variability of yeasts in wine fermentation
24 Yeast in the dairy industy
25 Flavours and aroma
26 Antifungal food additives
27 Molecular detection of fungi in foods and feeds
28 The role of spoilage fungi in seed deterioration
29 Mycotoxins
30 Genetics and biochemistry of toxin synthesis

III Environmental biotechnology

31 Cellulose degradation by fungi
32 The importance of wood-decay fungi in forest ecosystems
33 The biodegradation of lignocellulose by white rot fungi
34 Biomineralization of heavy metals
35 Decolouration of industrial wastes and degradation of dye water
36 Bioconversion of distillery waste
37 Degradation of hydrocarbons by yeasts and filamentous fungi
38 Biodegradation of azo dyes by fungi
39 Fungal degradation of explosives
40 Restoration of mycorrhizae in disturbed arid ecosystems

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